The Register-Herald, Beckley, West Virginia

Life!

May 28, 2014

Make your burgers sizzle with Latin flair

Holy Mole — Chef Devin Godbey's burgers sizzle with Latin flair

(Continued)



Rule No. 2: No Smooshing, Mashing or Pressing

“Burgers will plump when you cook them, and people tend to press them with a spatula to get them done faster, but they’re pushing all of the juices (and flavor) out of the burger.”

What Chef recommends for faster cooking is in the patty prep. “Make a slight indentation in the center of the patty with your thumb. That will keep them from plumping too much.”

Also, resist being knead-y. “Just make a ball, like you would with cookie dough, and press it down lightly before putting on the grill, keeping the indentation in the center,” she recommends.

Rule No. 3: No flip-flops

Grill marks so prolific, people can count them like the rings on a tree do not a perfect patty make. “You should only turn a burger once,” asserts Chef. Enough said.



Chef Devin's Holy Mole Spice Rub

This rub can be used on any other cuts of beef as well as chicken and turkey. Sprinkle on the burger prior to grilling, or mix in the meat before patting out.

1/4 teaspoon chili powder

1/2 teaspoon chipotle powder

1 teaspoon garlic powder

3/4 teaspoon salt and pepper mix

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 Tablespoon kosher salt

Dress the perfect burger with slices of tomato, fresh avocado and Chef Devin’s black bean mango chutney:



Black Bean Mango Chutney

1 cup diced mangoes (fresh, frozen or canned)

1 shallot, minced

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1 clove garlic, crushed

salt & pepper to taste

1 can black beans, drained

Sauté garlic and shallot in a lightly sprayed or oiled pan until soft. Add mangoes and reduce until thickened. Add black beans and thoroughly combine, also stirring in cumin, salt and pepper. Remove from heat and cool. Spread on choice of grilled bun for  burgers or use as a sandwich spread.

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